Cherry Chocolate Mousse

By / Food / May 15th, 2012 / Like

Who says that spirits are just for drinking? Sometimes, their just as good mixed into recipes. Okanagan Spirits is a distillery with two locations – one in downtown Vernon and one in downtown Kelowna – both, of course, in British Columbia. Okanagan Spirits was the first distillery in Canada to bring back the fabled Absinthe. The distillery also produces eau de vie, grappa, gin and a variety of liqueurs.

This recipe is adapted from one posted to Okanagan Spirits’ website. Although the recipe makes use of their Sour Cherry liqueur, feel free to substitute any kind of flavourful cherry liqueur you may have available.

Cherry Chocolate Mousse

Recipe courtesy of Okanagan Spirits

3 egg yolks
75ml stock syrup
100g cherries, finely chopped
50ml Sour Cherry liqueur
160g dark chocolate (72% cocoa solids), melted
300ml 35% cream

Put the sugar and water in a saucepan over medium heat and cook until it reaches 120C – this is your stock syrup.

Put the egg yolks, 25ml of syrup and 15ml of Sour Cherry liquor in a bowl, place over a pan of gently simmering water (make sure the water doesn’t touch the base or sides of the bowl) and whisk continuously until the mixture thickens, turns frothy and forms a sabayon.

Meanwhile, heat the remaining 50ml of stock syrup in a saucepan over a medium heat until it reaches 120C. Place the sabayon in a food mixer and quickly whisk in the warm stock syrup until the mixture is cold. Mix in the chopped cherries and the remaining 50ml of the liquor.

Fold in the melted chocolate and double cream, and mix until smooth. Transfer the mousse into moulds and put in the fridge to set for two hours.


Rosemary Mantini has always loved words. When she isn't working as the Associate Editor at Tidings Magazine, she's helping others achieve their writing dreams, and sometimes she even relaxes with a good book and a glass of wine.

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